A week or so ago my sister said that she was making Cheesy Baked Tortellini for supper. I asked her about it. She said it was something everyone there really enjoyed, and she had not made it in a while.
It sounded delicious. I am a real pasta lover. I asked her to share the recipe with me. I knew that it would be very easy for me to break it down into a recipe for two.
For those of you who are not familiar with it, Tortellini is a small, filled pasta dumpling.
.JPG "Cheesy Baked Tortellini")
I had not thought of using Tortellini in this way before and I don't know why not. It's really very simple. You just cook your tortellini and then fold it into a creamy cheese sauce and bake.
I have had tortellini many times with a sauce spooned over top, but never this way. It sounded easy and delicious.
.JPG "Cheesy Baked Tortellini")
I also found another version that added cooked chicken, but to me the ham and peas one sounds way better and something I might try next time.
In the meantime, I am enjoying this simple version so much that I can't keep my fork out of the dish! Yes, it is that addictively delicious! All I can say is I am glad I made a small version of it so that I can keep myself from really over-doing it! Whew!
.JPG "Cheesy Baked Tortellini")
.JPG "Cheesy Baked Tortellini")
WHAT YOU NEED TO MAKE CHEESY BAKED TORTELLINI (FOR TWO)
It does use a convenience food in that it uses refrigerated prepared tortellini, but what the hey! Its not a long list of ingredients at all.
- 6 ounces (175g) about 1 heaped cup of ready to cook tortellini (I used cheese and bacon)
- 1 TBS butter
- 1 TBS all purpose plain flour
- 3/4 cup (180ml) whole milk
- 1/4 cup (45g) grated Parmesan cheese
- 1/3 cup (43g) grated Mozarella cheese
- 1/2 tsp garlic powder (not salt)
- 1/2 tsp salt
- 1/8 tsp black pepper
To top:
- 1/2 TBS butter melted
- 1/4 cup (30g) cracker crumbs
.JPG "Cheesy Baked Tortellini")
You can find already prepared tortellini in the chiller section of the deli at the grocery store. I believe you can also buy frozen bags of it in some places. It is a very simple thing to cook and comes in a variety of flavors.
The store I went to carries many varieties, spinach and cheese, three cheese and herb, etc. I chose to use the cheese and bacon variety.
.JPG "Cheesy Baked Tortellini")
Look at the lovely steam rising from my hot casserole. At this point, I could hardly wait to dig in, it smelled so good!
I use full fat milk. I don't drink milk per se. I only really use it in cooking or a bit on my cereal, and so I just buy full fat. I like it best.
Do make sure you don't use garlic salt. Just the powder and it does seem like a lot, but trust me, it totally works at this amount!
.JPG "Cheesy Baked Tortellini")
HOW TO MAKE CHEESY BAKED TORTELLINI (FOR TWO)
This is very simple to make. Cook the pasta, make a cheese sauce, combine the two and bake.
Preheat the oven to 350*F/180*C/ gas mark 4. Butter a small pie plate or casserole dish large enough to hold about 1 1/2 cups.
Bring a pot of lightly salted water to the boil and cook the tortellini according to the package directions.
.JPG "Cheesy Baked Tortellini")
While the tortellini cooks make the sauce. Melt the butter in a saucepan. Whisk in the flour, garlic powder, salt and pepper. Cook for a minute and then slowly whisk in the milk.
Cook, whisking constantly over medium heat until the mixture comes to a bubble and is smooth and thick. Whisk in both cheeses.
Drain the pasta well and fold it into the cheese sauce, combine well. Pour this into the prepared baking dish.
Mix together the melted butter and crumbs for the topping. Sprinkle this on top.
Bake in the preheated oven for about 20 minutes, until the sauce is bubbling, and the crumbs are golden brown.
.JPG "Cheesy Baked Tortellini")
Normally I make all of my sauces (such as this one) in the microwave oven, and I did so today as well. Just melt the butter (in a microwave safe beaker) in the microwave on high, about 20 seconds. Whisk in the flour and spices until smooth, then slowly whisk in the milk to combine.
Cook on high in the microwave for about a minute and a half, stopping every thirty seconds to whisk smooth. Remember heated milk doubles in volume so you will want to make sure your container you are cooking the sauce in is large enough.
It should be thickened nicely after a minute and a half. If not cook for 30 seconds longer. (A lot depends on the strength of your microwave.) At the end of that time whisk in both cheeses and your sauce is ready to go!
.JPG "Cheesy Baked Tortellini")
I couldn't believe how delicious this was. I was afraid it might be bland because Mozzarella cheese is quite bland, but it was filled with flavor. Mind you, some of that was because of the filling in the tortellini, which really shone quite nicely!
I highly recommend this recipe if you are wanting a quick and easy mid-week supper that is delicious. Very tasty and on the table in about half an hour. All you need on the side is a salad!
.JPG "Cheesy Baked Tortellini")
Some other pasta dishes on here that you might enjoy are:
PASTA E PISELLI
Simple ingredients put together in a simple way. Pasta, peas, water and cheese. It doesn't get any simpler or easier than this. You wouldn't think that simple things like this could come together in such a delicious way, but like magic, they do! I love this.
One thing I love about this tasty pasta dish is that everything cooks in one pan, even the pasta (linguini). You just add the dry pasta and other ingredients, including water, and it cooks all-together in the pan. No fuss, no muss, no faffing about with having to drain this or that. The water, tomatoes, etc. condense along with the starch from the cooking pasta to create a delicious sauce.
Yield: 2
Cheesy Baked Tortellini
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
This quick and easy cheesy bake is so delicious, I couldn't leave it alone! It's fabulous!
Ingredients
- 6 ounces (175g) about 1 cup of ready to cook tortellini (I used cheese and bacon)
- 1 TBS butter
- 1 TBS all-purpose plain flour
- 3/4 cup (180ml) whole milk
- 1/4 cup (45g) grated Parmesan cheese
- 1/3 cup (43g) grated Mozzarella cheese
- 1/2 tsp garlic powder (not salt)
- 1/2 tsp salt
- 1/8 tsp black pepper
To top:
- 1/2 TBS butter melted
- 1/4 cup (30g) cracker crumbs
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a small pie plate or casserole dish large enough to hold about 1 1/2 cups.
- Bring a pot of lightly salted water to the boil and cook the tortellini according to the package directions.
- While the tortellini cooks make the sauce. Melt the butter in a saucepan. Whisk in the flour, garlic powder, salt and pepper. Cook for a minute and then slowly whisk in the milk.
- Cook, whisking constantly over medium heat until the mixture comes to a bubble and is smooth and thick. Whisk in both cheeses.
- Drain the pasta well and fold it into the cheese sauce, combine well. Pour this into the prepared baking dish.
- Mix together the melted butter and crumbs for the topping. Sprinkle this on top.
- Bake in the preheated oven for about 20 minutes, until the sauce is bubbling and the crumbs are golden brown.
Thanks so much for visiting! Do come again!
Are you a person who, like me, lives completely on your own? You might think that things like Pecan Pie are totally off the menu, or that you will have to wait to be invited to someone's home for supper and hope that they are going to serve Pecan Pie for dessert.
I discovered a delicious recipe for Pecan pie that as sized for one person on a blog called One Dish Kitchen and knew that I had to adapt it for my own use. I love Pecan Pie.
I can remember way back in the day when I was pregnant for my oldest daughter. I had a young toddler, my husband was away, and I was craving Pecan pie. In those days they had a frozen brand of pecan pies, Mrs. Smith's Pecan Pie.
I picked one up. I had one piece and then I was so afraid that I would totally pig out on the rest of the pie. I threw it into the bin (sorry folks, I know a terrific waste). And then to make really sure I wouldn't eat the rest; I dumped something else in the bin on top of it.
Pregnant women have eaten stranger things.
.JPG "Maple Pecan Pie for one")
I wish that I had had a recipe like this back then. No waste and no having to battle your inner demons as you struggle to keep from eating a whole pie all on your own.
There is also no crust, although I have linked to a single pie crust here on my page in the recipe notes. Sometimes you just want crust, and I can promise you that this one is incredibly flaky and buttery.
.JPG "Maple Pecan Pie for one")
Another plus is that there is no corn syrup used in the pie. Say what? That's right no corn syrup. Just plain old natural Maple syrup.
And it tastes good. Oh-so-good. I love maple anything. Put it into a pie and add some pecans, and I am in heaven!
.JPG "Maple Pecan Pie for one")
WHAT YOU NEED TO MAKE MAPLE PECAN PIE FOR ONE
There isn't a long list of ingredients here. Only simple every day ingredients most of us always have in our homes.
- 1 large free-range egg
- 1/4 cup (50g) granulated sugar
- 1 TBS butter, melted
- 1/4 cup (60ml) pure Maple syrup
- 1/2 tsp vanilla extract
- 1 tsp all-purpose plain flour
- pinch salt
- 1/4 cup (30g) shelled pecan halves
.JPG "Maple Pecan Pie for one")
I use the unbleached organic sugar that you can get at Costco. It is my sugar of choice for baked goods like these. I also only use free-range large eggs. I refuse to support an inhumane industry. I only use eggs from happy hens.
Maple syrup is an excellent substitution for corn syrup and a totally natural ingredient. Unrefined. Don't use pancake syrup. It is not the same thing.
The teaspoon of flour works to help thicken this beautiful buttery; maple infused filling.
.JPG "Maple Pecan Pie for one")
I like to toast my nuts first, but this is by no means necessary. I buy big bags of nuts at Costco, and I keep them in the freezer. I will toast a few cups at a time and keep them stored separately in the freezer ready to use when I need them.
Just spread the nuts out on a large, rimmed baking sheet, and bake them for 8 to 10 minutes at a moderate temperature. Store in an airtight container. Toasted nuts just taste better in my humble opinion.
.JPG "Maple Pecan Pie for one")
HOW TO MAKE MAPLE PECAN PIE FOR ONE
Nothing could be easier. Quick, easy and delicious, this is done in about half an hour.
Preheat the oven to 350*F/180*C/gas mark 4. Have ready a small baking dish/ramekin that will hold 10-ounces (284g) Butter the dish or spray with low fat cooking spray. (I used a small single serving pie dish.)
Whisk the sugar and flour together in a bowl. Whisk in the egg to combine well. Add the melted butter, maple syrup, vanilla and salt. Whisk to combine well. (Whisking the flour together with the sugar first, helps to make sure you don't get any lumps.)
.JPG "Maple Pecan Pie for one")
Place your pecans inside the bottom of your dish. Pour the egg mixture over top. Place the filled dish onto a baking sheet (in case of spill-over).
Bake in the preheated oven for 25 to 30 minutes until set around the edges. The pie will continue to cook as it cools.
Serve warm, or at room temperature, with or without whipped cream.
.JPG "Maple Pecan Pie for one")
This was totally rich and decadent. The perfect dessert for one. I didn't even miss having a crust. It was sweet and nutty and delicious. Of course, I did add a generous topping of squirty cream on top.
If you are looking for a tasty pie to enjoy during the holidays, then look no further. This tasty Maple Pecan Pie for one fit the bill totally.
I found it to be a very generous serving of pie as well and dare say that you could actually divide it between two people, and both would be very happy. A taste of something that does your spirit good but doesn't take you too far over the top.
.JPG "Maple Pecan Pie for one")
If you are looking for more delectable desserts perfectly sized for one person do check out the following:
DEEP DISH CHOCOLATE COOKIE FOR ONE - Prepare to fall in love with this rich and deliciously moreish deep dish chocolate chip cookie. Fabulous served warm with a scoop of vanilla ice cream on top!
SMALL BATCH BAKEWELL BLONDIES - Baked in a loaf tin, with a buttery almond cookie base, topped with rich raspberry preserves, a flaked almond topping and a sweet almond glaze. To. Die. For.
Yield: 1
Maple Pecan Pie for one (no crust)
Prep time: 5 MinCook time: 30 MinTotal time: 35 Min
A delectably rich pecan pie, sized just for one person. Baked without a crust, although certainly you could add one if you wished.
Ingredients
- 1 large free-range egg
- 1/4 cup (50g) granulated sugar
- 1 TBS butter, melted
- 1/4 cup (60ml) pure Maple syrup
- 1/2 tsp vanilla extract
- 1 tsp all-purpose plain flour
- pinch salt
- 1/4 cup (30g) shelled pecan halves
Instructions
- Preheat the oven to 350*F/180*C/gas mark 4. Have ready a small baking dish/ramekin that will hold 10-ounces (284g) Butter the dish or spray with low fat cooking spray.
- Whisk the sugar and flour together in a bowl. Whisk in the egg to combine well. Add the melted butter, maple syrup, vanilla and salt. Whisk to combine well.
- Place your pecans inside the bottom of your dish. Pour the egg mixture over top. Place the filled dish onto a baking sheet (in case of spill-over).
- Bake in the preheated oven for 25 to 30 minutes until set around the edges. The pie will continue to cook as it cools.
- Serve warm, or at room temperature, with or without whipped cream.
Notes
If you are wanting to bake this in a crust you can use my small serving crust recipe that can be found here. Line a small pie dish with this (4 - 5-inch dish) with the pastry and pour the filling into it. Proceed as above.
Thanks so much for visiting! Do come again!
Do you ever have a day when you are feeling rather lazy and yet you still want to put a delicious dinner down in front of the family? I do, and I love to cook!
That's when recipes like this simple chicken curry recipe come in really handy. There is no sauce to make, no fuss, no muss. Just whisk together a simple mixture, brush it on the chicken and bake.
This easy recipe is one I have been carrying around in my Big Blue Binder for many, many years. It is handwritten, and I have not bothered to cite the source. Back when I wrote this out, there was no option of sharing recipes online with others.
Yes, the recipe is that old. I have this big blue vinyl covered binder that is stuffed to overflowing with recipes that I have been collecting since I was a very young girl. I have lugged this thing halfway across the world and back.
It is filled with my tried and trues. With recipes shared with me from friends and family. Recipes copied out from books I had gotten from the library and wanted to try. Recipes clipped from magazines, or copied from same.
I could never have known that one day I might be sharing them with millions, so I never bothered to cite the source. I only knew that they sounded delicious and were delicious and that I wanted to save them for myself and my family.
%20-%20Copy.JPG "Sweet & Easy Curried Chicken")
One thing which I have always loved about this recipe is the simplicity of it. Another thing is that it isn't overtly strong, curry wise, making it perfect to serve to people who otherwise might not be tempted to try a curry.
There is no sauce. Just a tasty, sweet glaze with a hint of curry, honey and orange. It's a simple thing really, and the oven does all the work.
.JPG "Sweet & Easy Curried Chicken")
WHAT YOU NEED TO MAKE SWEET & EASY CURRIED CHICKEN
Its elementary dear Watson, there is nothing complicated here, and if you don't count the salt, there is only four ingredients needed.
- 2 TBS frozen orange juice concentrate
- 1 TBS liquid honey
- 2 tsp curry powder (you decide the strength you want to use)
- 1/4 tsp salt
- 4 medium bone in, skin on chicken breasts
%20-%20Copy.JPG "Sweet & Easy Curried Chicken")
My chicken breasts were rather large today and so I used only two. This was ample enough for four people. If you don't want to use breasts, you could use bone in, skin on, thighs in their place.
Bear in mind thighs will take slightly longer to cook.
If you use skin off, boneless chicken, it will take less time to cook. I would cut the cook times by at least 5 minutes for breasts. There is nothing worse than dry breast meat.
%20-%20Copy.JPG "Sweet & Easy Curried Chicken")
Because my pieces of chicken were on the large side size-wise, mine took about 10 minutes longer. They are done when your chicken juices run clear when pierced with a fork or a skewer.
I know that in the UK they don't have orange juice concentrate. When I was there and needed to use orange juice concentrate, I would take 1 cup (240ml) of orange juice and boil it until it had reduced to about 1/4 cup. (60ml)
I confess, I have also used orange squash drink concentrate. (I miss squash!)
%20-%20Copy.JPG "Sweet & Easy Curried Chicken")
I like to use a medium strength curry powder. If your family doesn't like things too spicy, use a mild curry powder. If they love the heat, then use a strong one like a madras. I prefer to stay somewhere in the middle.
The original recipe called for discarding the skin at the end, but I like to keep it on and crisp it up. It looks better presentation wise and for those who are not bothered by the calories or fat, they get a tasty piece of crisp chicken skin as a treat.
%20-%20Copy.JPG "Sweet & Easy Curried Chicken")
Nothing could really be simpler to make than this quick and easy dish. I know I say that all the time, but it is true. This is a very easy bake. It's the perfect dish to just throw in the oven at the end of a hard day.
Preheat the oven to 375*F/190*C/ gas mark 5. Butter a baking dish (large enough to hold the chicken in a single layer) really well, or spray generously with canola cooking spray. Place the chicken breasts into the baking dish.
Whisk together the orange juice concentrate, liquid honey, curry powder and salt, combining everything well.
.JPG "Sweet & Easy Curried Chicken")
Gently lift the skin away from the chicken, leaving it attached at the bone. Brush all but 1 TBS of the orange juice mixture onto the flesh of the chicken. Pull the skin back over top. Brush the remaining orange juice mixture over the skin.
Roast in the preheated oven for 30 to 35 minutes, basting the chicken occasionally with the juices in the pan. If you wish you can run the chicken under the broiler for the last five minutes to really crisp up the skin.
The chicken is done when it is golden brown, and the juices run clear. Serve with your favorite sides, and the pan juices spooned over top.
.JPG "Sweet & Easy Curried Chicken")
It had been a long time since I had made this chicken and I really enjoyed it on the day. I keep pouches of ready cooked rice in my larder and so I enjoyed mine simply with a portion of one of those (the butter and garlic one) and a salad on the side.
Rice really does go well with this, but you can also enjoy this chicken with pasta, or potatoes. Baked potatoes are especially nice as is buttered noodles!
If I have any leftover I discard the skin, remove the bone and store covered in the refrigerator. The leftovers make a great curried chicken salad sandwich. You can also freeze the leftovers.
.JPG "Sweet & Easy Curried Chicken")
CURRIED CHICKEN CASSEROLE - Fruity and delicious, chicken, fruit, vegetables and rice cook all together in one dish. You will need a flameproof casserole or dutch oven for this. Another handwritten recipe from my Big Blue Binder. It says three servings, but I think it could easily serve four.
CURRIED CHICKEN SAUTE - Seasoned strips of chicken are sauteed in butter and oil until golden brown and then finished off with onions, some garlic . . . of course . . . and then aromatics . . . grated fresh orange zest and juice, curry powder, fresh grated ginger root . . . and coconut milk. Delicious.
Yield: 4
Sweet & Easy Curried Chicken
Prep time: 5 MinCook time: 35 MinTotal time: 40 Min
This is not only delicious but very simple to put together. I always use skin on bone in chicken. Bear in mind if you use boneless, skinless, it will cook much faster.
Ingredients
- 2 TBS frozen orange juice concentrate
- 1 TBS liquid honey
- 2 tsp curry powder (you decide the strength you want to use)
- 1/4 tsp salt
- 4 medium bone in, skin on chicken breasts
Instructions
- Preheat the oven to 375*F/190*C/ gas mark 5. Butter a baking dish (large enough to hold the chicken in a single layer) really well, or spray generously with canola cooking spray. Place the chicken breasts into the baking dish.
- Whisk together the orange juice concentrate, liquid honey, curry powder and salt, combining everything well.
- Gently lift the skin away from the chicken, leaving it attached at the bone. Brush all but 1 TBS of the orange juice mixture onto the flesh of the chicken. Pull the skin back over top. Brush the remaining orange juice mixture over the skin.
- Roast in the preheated oven for 30 to 35 minutes, basting the chicken occasionally with the juices in the pan. If you wish you can run the chicken under the broiler for the last five minutes to really crisp up the skin.
- The chicken is done when it is golden brown, and the juices run clear.
- Serve with your favorite sides, and the pan juices spooned over top.
Thanks so much for visiting! Do come again!
Subscribe to:
Posts (Atom)
Social Icons